# Grilled S'mores Nachos > Crisp cinnamon-sugar tortilla chips piled with chopped semisweet chocolate bars and mini marshmallows, then warmed on a hot grill until the chocolate softens and the marshmallows get gooey. Quick to assemble and totally portable, these nachos are a shareable backyard or campout dessert that everyone can dig into. Canonical URL: https://www.topshelf.recipes/recipes/grilled-smores-nachos ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: October 10, 2026 Last Updated: October 14, 2026 ## About This Recipe This riff on campfire s'mores turns the familiar flavors into a crowd-friendly, shareable plate: crisp cinnamon-sugar tortilla chips act like graham crackers, chopped semisweet chocolate melts into pockets of glossy richness, and mini marshmallows puff into gooey clouds across the pile. The result is a contrast of textures — crunchy, sticky, molten — and a warmth that invites everyone to dig in with fingers or small spatulas. Because everything is done on a sheet of foil or a cast-iron griddle, it’s as portable as it is indulgent, perfect for backyard barbecues, patio nights, or a quick dessert at the campsite. What makes this version work is the intentionalness of each small choice: flour tortillas brushed with butter (or coconut oil) and tossed in cinnamon-sugar caramelize rather than go limp, while chopping full chocolate bars — instead of sprinkling chips — gives varied melt points and flavor pockets. The grill’s radiant heat toasts marshmallows evenly without the fuss of skewers and keeps cleanup simple. It’s an easy, social dessert for families, party hosts, and anyone who likes the ritual of s'mores without the one-at-a-time slow roast. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 8 minutes - Total Time: 23 minutes - Servings: 3 - Difficulty: Easy - Category: Grilling ## Ingredients ### Make cinnamon-sugar chips - 8 count large flour tortillas - 3 tbsp unsalted butter (or coconut oil for vegan) - 3 tbsp granulated sugar - 1 tsp ground cinnamon ### Assemble nachos on foil or pan - 10 oz semisweet chocolate bars, chopped - 2 cups mini marshmallows ### Finish and serve - 1 cup strawberries (optional), hulled and halved ## Instructions ### 1. Make cinnamon-sugar chips Preheat the grill to medium (about 350–375°F / 175–190°C). Stack the large flour tortillas and cut each into 6–8 wedges to make chips; you should have roughly 40–64 chips. Melt the unsalted butter (or coconut oil) in a small bowl, mix the granulated sugar with the ground cinnamon in a separate bowl, then brush both sides of each tortilla wedge with the melted unsalted butter (or coconut oil) and toss briefly in the granulated sugar and ground cinnamon to coat. ### 2. Assemble nachos on foil or pan Arrange a single layer of the cinnamon-sugar chips on a large sheet of heavy-duty foil or a grill-safe cast-iron griddle, slightly overlapping to form a round or rectangular 'nacho' pile. Evenly sprinkle the chopped semisweet chocolate bars over the chips, then scatter the mini marshmallows on top so they’re distributed across the surface. ### 3. Grill until gooey Carefully transfer the foil or griddle to the preheated grill and close the lid; grill for about 6–8 minutes, checking after 4 minutes. Watch for the mini marshmallows to puff and the semisweet chocolate bars to soften — they’re done when the chocolate is glossy and the marshmallows are golden at the edges and gooey in the middle. ### 4. Finish and serve Remove from the grill with oven mitts and let the nachos rest on the foil or pan for 1–2 minutes so the chocolate settles slightly. Top with the strawberries (optional) and serve straight from the foil or slide onto a platter for easy sharing. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 1181 kcal - Protein: 16 g - Carbohydrates: 173 g - Fat: 50.4 g - Saturated Fat: 28.8 g - Fiber: 10.5 g - Sugar: 91 g - Added Sugars: 88.5 g - Cholesterol: 30.1 mg - Sodium: 790.4 mg - Potassium: 589.4 mg - Calcium: 259.1 mg - Iron: 11.1 mg - Vitamin D: 0.2 mcg ## Tips ### Cut even tortilla wedges Trim each stacked tortilla into uniform wedges so chips crisp at the same rate and form a stable base for toppings. ### Brush both sides Lightly brush both sides of each wedge to promote even caramelization; too much oil makes them floppy, too little and the sugar won’t adhere. ### Use heavy-duty foil If you don’t have a cast-iron griddle, lay the chips on heavy-duty foil to prevent sagging and to keep melted chocolate from dripping through grill grates. ### Distribute chocolate strategically Chop bars into a mix of small and slightly larger pieces so some pockets melt completely while others stay delightfully chewy. ### Watch the marshmallows Check after 4 minutes and rotate if needed; marshmallows can go from puffed to burnt quickly under direct grill heat. ## Variations and Substitutions ### Vegan s'mores nachos Use coconut oil in place of butter, swap semisweet for dairy-free dark chocolate, and choose certified vegan marshmallows for a plant-based version. ### Peanut-butter cup twist Toss chopped chocolate peanut-butter cups into the mix for salty-sweet pockets, or add dollops of warmed natural peanut butter after grilling. ### Boozy drizzle for adults Finish with a light drizzle of spiced rum caramel or bourbon caramel immediately after removing from the grill for an adult-oriented flavor boost. ### Fruit and crunch add-ins Scatter toasted pecans or chopped almonds and sliced bananas or extra strawberries on top for textural contrast and fresh counterpoints to the sweetness. ## Notes These are a fun, less-mess way to enjoy s'mores around the grill — no skewers required. They shine at backyard gatherings and camping nights because they’re fast to make, easy to transport, and everyone can scoop what they want. ### Storage and Make-Ahead These nachos are best enjoyed immediately; leftovers will lose their crispness as the marshmallows and chocolate settle. Store cooled leftovers in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 48 hours. To reheat, place on a baking sheet in a 300°F (150°C) oven or return briefly to a warm grill for 3–6 minutes until the chocolate softens and marshmallows regain some gooeyness; microwave in short 10–15 second bursts if needed. ### Serving Suggestions Serve straight from the foil or slide onto a shallow platter so guests can grab chips without digging. Pair with chilled whole milk or a cold brew coffee for contrast, or offer scoops of vanilla ice cream and a small bowl of extra strawberries for dipping. For an adult crowd, set out small shot glasses of spiced rum or coffee liqueur to drizzle or sip alongside. ## Frequently Asked Questions ### Can I make these indoors? Yes — use a preheated 400°F oven on a rimmed baking sheet lined with foil, baking 5–8 minutes and broiling briefly at the end to toast marshmallows if desired, watching closely to prevent burning. ### How do I prevent soggy chips? Brush both sides of the wedges with butter or oil and avoid piling toppings too thickly; arranging a single even layer helps chips stay crisp under the melted chocolate and marshmallows. ### Can I use corn tortillas instead? You can, but corn tortillas are thinner and tend to crack; lightly brush with oil and bake a couple minutes longer to make them sturdier, or use double-layered corn chips for structure. ### How do I scale this for a crowd? Multiply the ingredients and spread into two or three separate foil packets or griddle sections rather than one massive pile so heat reaches everything evenly and you can monitor doneness. ### Are mini marshmallows gluten-free? Many marshmallow brands are gluten-free, but you should check the package labeling to be sure if you need a gluten-free dessert; also confirm tortillas if serving guests with celiac disease. ## Related Recipes and Guides - [Quinoa and Black Bean Salad](https://www.topshelf.recipes/recipes/quinoa-black-bean-salad) - [Perfect Juicy Grilled Chicken Breasts (No Drying, 15 Minute Method)](https://www.topshelf.recipes/recipes/perfect-juicy-grilled-chicken-breasts-15-minute-method) - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Salmon Burgers with Lemon-Dill Yogurt Sauce](https://www.topshelf.recipes/recipes/salmon-burgers-lemon-dill-yogurt-sauce) - [Grilled Lasagna Roll-Ups](https://www.topshelf.recipes/recipes/grilled-lasagna-roll-ups) - [Grilled Fish Tacos with Mango Slaw and Lime Crema](https://www.topshelf.recipes/recipes/grilled-fish-tacos-mango-slaw-lime-crema) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)